Marmite roasted new potatoes with watercress sauce (and more)


This is the last week at Regather for the wonderful Kes and Ruby. They have done so much… including van and trike deliveries, box packing and marketing. While it’s tough to say goodbye, we’re so excited for them too – they’re off for adventures in The Netherlands where Ruby will do a PhD.
Their recipe choice for us is a fantastic vegan recipe by Joey O’Hare from Marmite potatoes could become a new big thing around these parts!


  • 400g new potatoes, halved
  • 1 tsp Marmite
  • 2 tbsp of olive oil
  • 50g cashew nuts
  • 80g watercress
  • 1 lemon, juice only
  • 1 tsp Dijon mustard
  • 50ml water
  • 30ml olive oil
  • Salt & pepper
  • tarragon leaves, 1 small handful
  • 30g blanched almonds, roasted
  • 2 tbsp white wine vinegar
  • 4 tbsp olive oil
  • Salt & pepper
  • baby watercress & shaved radishes


  1. Soak the cashews in water for at least 2 hours, up to 6 hours (at room temperature).
  2. Preheat the oven to 200C/gas mark 6.
  3. Toast the almonds for 4–6 mins, until golden.
  4. Halve the new potatoes and coat with the olive oil and marmite; using your hands here is best!
  5. Roast the potatoes on a lined baking tray for 24 mins until golden and crispy.
  6. Drain the cashews and blend with the watercress, lemon juice, Dijon mustard, water, and salt and pepper until smooth.
  7. With the motor running on high, slowly add the olive oil in a steady stream to emulsify. Transfer watercress sauce to fridge.
  8. Finely chop the tarragon, roughly chop the toasted almonds, and combine with the white wine vinegar, olive oil and seasoning to make the pesto-style dressing.
  9. Finely shave the radish and hold in ice-cold water to crisp.
  10. Allow the potatoes to cool before plating (warm is okay).
  11. To plate, spoon the watercress sauce onto your serving plate and spread it around evenly. Scatter over the marmite potatoes and drizzle with the tarragon almond dressing; garnish with shaved radish and extra watercress leaves.